Buckwheat and Vegetable Soup

You will need:

1 sweet onion, chopped

coconut oil, olive oil, ghee or butter

2-3 garlic cloves, minced

3 carrots, sliced

3 celery stems, sliced

2 quarts vegetable broth (I make my own, super-easy to make)

1/3 cup buckwheat groats, well-rinsed

fresh chopped herbs: basil, oregano, thyme, sage, chives, etc.

sea salt

1.  In a large pot, saute the onion and carrots in oil on medium-high heat, cook until both almost soft.

2.  Reduce heat to medium, add the celery and the vegetable broth, bring to a simmer.

3.  Add the herbs and rinsed buckwheat groats.  Allow the groats to swell, stir often and cook for about 15-20 minutes, add water if needed to keep the soup from becoming too thick.

Optional – Get creative, you can add sugar snap peas, sliced zucchini, yellow squash, tomatoes or asparagus, etc!

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